Lazy Brown Bread

Ingredients

(30 pieces)

50 g

Yeast

5 dl

Water

25 g

Butter or margarine

1.5 teaspoons

Salt

30 ml

Honey or syrup

250 g

Kesella mager kvarg

(I think this is called quark in English)

2 dl

Wholemeal flour

13 dl

Plain flour

Procedure

Crumble the yeast in a cup with a little sugar and leave to stand for 5
minutes, stirring occasionally - it should become runny. Meanwhile, melt
the butter in some of the water and add the rest of the water, warming
if necessary until it feels luke warm (37 o C). Stir in the yeast mixture,
salt, syrup, Kesella then as much of the flour as is needed to form a non-sticky
dough. Knead for about 5 minutes adding more flour if necessary. Leave
to rise under a cloth for 45 minutes. Turn on the oven to 225 o C. Put
a piece of backing paper in the bottom of a large backing sheet (about
30 x 40 cm), preferably on with sides. Place the dough in the middle of
the pan, sprinkle generously with wholemeal flour and press out with your
hands until the whole pan is covered. Cut into about 30 squares with a
knife. Leave to rise for 20 minutes then bake for about 15 minutes. Let
cool on a wire rack under a cloth, then just break into squares